gah, i'm sick with a terrible sore throat today! the worst thing for me about being sick is fact that everything tastes a little muted. fortunately, you don't have to worry about that with this soup- the flavor is turned up so high that even on a sick day it's bright and bold enough to still taste great.
i've made this soup at least half a dozen times and each time it's been slightly different, which is part of the beauty of this recipe. as long as you have a butternut squash and some stock (or bullion cubes), you have a delicious soup. and while it may taste different every time, it is always a buttery, golden orange. served with some salty capers and homemade garlic croutons, it's the perfect thing for chasing these winter colds away.
butternut squash soup, recipe by me!
2 tablespoons butter
1 onion, chopped small
2 garlic cloves, grated
3-4 1/4 inch rounds of fresh ginger
pinch nutmeg
fresh sage, chopped fine
2 3/4 lbs. butternut squash, peeled and seeded and cut into 3/4 inch cubes
4 cups chicken (or vegetable) broth
1/2 cup heavy cream
melt butter in large dutch oven. add onions and cook until softened and just starting to caramelize. add garlic, ginger, nutmeg and sage, cook for 1 min. add squash and toss to coat. cook for 8-10 mins, until squash begins to soften. add broth, and simmer for 20-25 mins, until squash is totally softened. remove ginger pieces. puree in blender until very smooth (it usually takes me 3 batches) and return to pot. stir in cream, salt and pepper to taste. you might need to add a little more water if it is too thick.
to make garlic croutons, cut a stale baguette into bite-sized pieces. toss with grated garlic and olive oil and toast at 350F for 10 mins.
garnish soup with drained capers and garlic croutons.
Post a Comment